2 tbsp olive oil, divided
1 large eggplant sliced
1 red bell pepper sliced
4 cups roughly chopped kale

6 tbsp tahini sesame paste
2 tsp lemon juice
1 clove garlic smashed but whole
1 tbsp olive oil
1/2 tsp maple syrup
Freshly cracked black pepper to taste
Sea salt to taste

Preheat the oven to 400°F and line two baking sheets with parchment or silicone baking mats. Chop eggplant, red pepper, and kale and toss them in olive oil. Spread the pepper and eggplant on one baking sheet, and the kale on the other. Roast the eggplant and peppers for 20 minutes, flipping halfway through. Roast the kale for 10 minutes. Meanwhile, make the dressing by heating the tahini, lemon juice, maple syrup, olive oil, and garlic in a small saucepan, stirring until creamy. Remove the garlic and stir in pepper to taste. Remove the vegetables from the oven and add to a large bowl. Toss with dressing. Sprinkle with salt to taste and serve warm!